Buffalo Meatloaf with Spinach and Roasted Baby Potatoes
Serves 4 to 5
1 pound baby Yukon Gold or Dutch yellow potatoes
5 tablespoons extra virgin olive oil, divided
1 1/2 cups chopped button mushrooms
1 cup chopped red onion
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 pound ground buffalo meat
1 large egg
3/4 cup tomato sauce, divided
1/2 cup almond meal or panko (Japanese breadcrumbs)*
1/2 teaspoon sea salt
1/2 teaspoon cracked black pepper
1/4 teaspoon dried crushed red pepper
1 garlic clove, pressed
2 5-ounce bags fresh spinach
Preheat oven to 375°F. Toss potatoes with 1 tablespoon oil in medium bowl. Place on 13x9-inch rimmed baking sheet or roasting pan. Sprinkle with salt. Roast 20 minutes.
Meanwhile, heat 2 tablespoons olive oil oil in medium skillet over medium-low heat. Add mushrooms and onion; sauté until mushrooms are beginning to brown and onion is translucent, about 4 minutes. Remove from heat; mix in sage and thyme. Cool slightly.
Mix buffalo, mushroom mixture, egg, 1/2 cup tomato sauce, almond meal or panko, salt, and pepper in large bowl. Push potatoes to sides of baking sheet; shape buffalo mixture into 6x3-inch loaf in center of sheet. Roast 30 minutes. Combine 1/4 cup tomato sauce and red pepper in small bowl. Pour over top of meatloaf. Roast 20 minutes longer. Remove from oven; let rest while preparing spinach.
Heat remaining 2 tablespoons oil and garlic in large pot over medium-high heat. Add spinach, and toss until wilted, about 3 minutes. Season to taste with salt. Slice meatloaf; serve potatoes and spinach alongside.
*Panko available in the Asian foods section of some supermarkets and at Asian markets and Almond Meal at natural food markets
